This easy deep-fried flounder is dipped in buttermilk and then coated with a combination of biscuit baking mix and cornmeal. The crispy coating
The flounder is a flatfish from the order Pleuronectiformes, meaning they have both eyes on the same side of their head. Any fish caught off the US coast and labeled "sole" is actually a flounder. Sole is a good substitute for flounder.
Flounder is a thin and flaky, delicate fish with a rather sweet seafood-like flavor. Because the fillets are usually quite thin, it is often stuffed, rolled, and baked.
In this recipe, flounder fillets are deep fried to perfection with a biscuit mix and cornmeal coating.
- 8 flounder fillets (skin removed)
- 2 cups whole milk or buttermilk
- 1 cup pancake mix or biscuit baking mix
- 1 cup cornmeal
- 3 cups of oil (for deep-frying)
- Dash of salt, to taste
- Garnish: lemon wedges
- Heat the oven to 200 F (this is to keep fried fish warm while frying subsequent batches).
- Place the flounder fillets in a shallow baking dish; pour in enough milk or buttermilk to cover the fillets and then set aside.
- In a mixing bowl, combine baking mix or pancake mix and cornmeal; stir to blend.
- In a deep heavy skillet or saute pan, heat about 1 1/2 to 2 inches of oil to 365 F (185 C). If you don't have a deep-fry thermometer, toss a 1-inch cube of bread into the hot oil. It should turn golden brown in 1 minute.
- Drain the fish and dredge each piece in the baking mix and cornmeal mixture, coating the fillets thoroughly on both sides. Shake off any excess.
- Add the fish fillets to hot oil and fry, turning once after about 2 minutes, until golden brown and crisp on both sides (about 4 minutes total). Fry a few at a time to keep the oil temperature from dropping. If the temperature drops significantly and does not recover quickly, the coating will absorb more oil.
- Drain the flounder fillets on paper towels and sprinkle lightly with salt, to taste.
- Transfer the fried fish to a rack in a baking pan and keep warm in the preheated oven for up to 20 minutes, if desired.
- Serve fried flounder hot, garnished with lemon wedges and parsley sprigs, if desired.
Makes 4 to 6 servings.
Tips and Variations
- Quick Tartar Sauce - In a small bowl combine 3/4 cup of mayonnaise with 4 tablespoons of finely chopped sweet (bread and butter) pickles or sweet pickle relish and 1 tablespoon of lemon juice. Mix well to blend ingredients. Cover and chill until serving time.
- If you don't have baking mix, substitute 1 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Thoroughly cut in 1 1/2 tablespoons of cold butter or shortening with a pastry blender or your fingers.
|Nutritional Guidelines (per serving)|